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Mincemeat Sauce
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
729Calories
3 gProtein
157 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories729 kcal
Protein3.1 g
Carbohydrates157 g
Fiber3.1 g
Sugars134 g
Total Fat13 g
Saturated Fat3.2 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3.4 g
Cholesterol0 mg
Sodium307 mg
Potassium244 mg
Calcium32 mg
Iron1.8 mg
Magnesium19 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C7 mg
Vitamin A1.2 mcg
Vitamin E0.2 mg
Vitamin K6.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate27 mcg
Choline8.5 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 253. The excerpt below is the record exactly as published.
MINCEMEAT SAUCE 1 cup sugar 1% cup water 1 cup mincemeat
Cook this with the app: pantry check, scaling, and the assistant.